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Pumpkin Spice Macarons
Author: Jackie
Ingredients
  • 90 gr egg whites (roughly 3 egg whites, room temperature)
  • 25 gr (2T) of granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 200 gr ( 1.5 cups + 2Tb) powdered sugar
  • 110 ground almonds ( ¾ cup) or almond flour (my preference)
Filling
  • 1 cup white chocolate chips
  • ¼ cup heavy cream
  • 2 T butter
  • 2 T pumpkin puree
Instructions
  1. Pulse your almond flour, powdered sugar and pumpkin pie spice in the food processor a few times or sift manually.
  2. Fit your mixer with the whisk attachment.
  3. Turn your mixer on low and gradually add the sugar and extract.
  4. Once all the sugar has been added, beat on high until hard peaks form.
  5. Fold in your almond flour/powder sugar mix into the egg whites gently, until completely mixed.
  6. Fit your pastry bag with a round tip (Ateco #807 or #809).
  7. Pipe 1.5 inch rounds onto a cookie sheet lined with parchment paper or a silicon mat and allow to sit for 30 minutes.
  8. Preheat oven to 300 degrees or 280 degrees for a conventional oven.
  9. Bake for 18 -20 min, however you need to rotate the pan halfway through the baking process. Allow to thoroughly cool before filling.
Filling
  1. In a small sauce pan, combine the white chocolate chips, heavy cream, butter and pumpkin.
  2. Cook on low until melted and smooth.
  3. Cool for about 5 minutes before filling your shells.
  4. When ready, spoon about ½ teaspoon of white chocolate pumpkin filling into the middle of a shell and sandwich it with another shell.
  5. Macarons will stay fresh for up to 3 days if stored in an airtight container.